Who wants a ‘tindesal?’

There really is no stopping chef Myke “Tatung” Sarthou. After opening four restaurants of different concepts with business partners — Chef Tatung’s Private Dining, Lore, Azadore, and New York Cubao — he is finally launching his very own on 26 October. It is called Tindeli, and you can find it at Gateway 2 mall, Araneta City, Cubao, Quezon City.

Glazed barbecue.

Not exactly a restaurant, Tindeli is more of a deli shop and café with a Pinoy touch. It actually got its name from “neighborhood tindahan” and “upscale specialty deli.” It combines a dining area that can accommodate a maximum of 80 people and serves quick meals, salads, sandwiches, noodles, coffee, freshly baked breads and pastries, and a deli that sells homemade sausages, particularly his smoked hamon, wood smoked bacon, tapa, tocino, paté, local cheeses, chicken galantina, longganisa and other charcuterie. It also sells bottled products, such as salad dressings, sauces and drinks.

The Galantina they sell in whole chicken form at P1,600. They also slice it and use it for a sandwich or rice meal. 

Chef Tatung shares that “the food we serve and sell at Tindeli is custom-made for the store, thus giving it a very personal touch. We bake our own breads and pastries, we make our own sausages, longganisa and other charcuterie.”

Chori Quezo with salad.

All these delicious goodies are, yes, familiar and homey, yet expertly cooked and prepared for the best dining experience ever.

One of the highlights of the Tindeli menu is the Tindesal sandwich, which are oversized pandesals with different fillings that remind you of your childhood baon, the kind moms used to make, such as Chicken Salad Sandwich and our longganisa in bread. 

“Tindesal is our way of celebrating the pandesal as a great bread for delicious sandwiches. Our Chicken Salad Tindesal, for one, is made into an open-faced sandwich topped with a generous dollop of chunky chicken, béchamel sauce and melty cheese to create a delicious blend of flavors and textures that bring back memories and at the same time create new ones,” says Chef Tatung. 


Tindeli, says Chef Tatung, is “not meant to be a fancy place but a cozy spot where one can relax and chill with good homemade food and good coffee or tea — alone or with friends and family.”

Chef Tatung personally handpicked the colors and the design of Tindeli. He had modern Filipino interiors done, using traditional elements of Filipino design, such as an oversized solihiya, or thin rattan woven into sunburst patterns, to give the place a homey vibe. So, with the use of terra cotta tegula roofing as wall treatment. The lively hues and elements of modern art, on the other hand, gives the Filipino deli and café a contemporary and relaxed ambiance. 

Lechon Baka Tindesal.

From this first store at Gateway 2 mall, Chef Tatung is looking to open more Tindeli outlets in key cities around the metro and provincial areas in the next two to three years.